In a large nonstick pan, heat 1 teaspoon of vegetable oil over medium high heat until very hot, add chicken and cook until golden brown, losing all of its pink color, about 4 to 5 minutes per side. Transfer to a plate and keep warm.

Lower heat to medium and add the remaining 2 teaspoons of vegetable oil.

Add in the apple and onion, saute until tender.

Stir in the curry powder and salt, cook for 1 minute.

Add the mango chutney, frozen peas, and water, and bring to a boil. Continue boiling for 1 minute, spoon over chicken and serve.